Radish Pesto Recipe
Add the peppery root to the Genovese classic
Leave no part of the radish behind with this versatile pesto. Serve it with whole radishes as a bright appetizer, then toss the remaining pesto with some fresh pasta the next day for an inspired lunch.
Recipe from the Tasting Table Test Kitchen
Radish Pesto
Tasting Table: Radish Pesto from the Tasting Table Test Kitchen
servings
2
cups
Ingredients
- 2 small bunches radishes, greens attached (about 20 to 25 radishes)
- ½ bunch fresh basil leaves (about 1½ cups)
- ⅓ cup macadamia nuts, toasted
- 1 small shallot, coarsely chopped
- 1 small garlic clove, coarsely chopped
- ½ cup grated Piave cheese (substitute Parmagiano-Reggiano if Piave isn't available)
- 1 lemon, juiced and zested
- ¾ cup extra-virgin olive oil
- 1 teaspoon salt
- Freshly ground pepper, to taste
Directions
- Separate the radishes from the greens; clean each radish thoroughly and set aside. In a food processor or blender, combine the radish leaves, basil, macadamia nuts, shallot, garlic, cheese, lemon juice and zest and oil and blend until smooth. Season with salt and pepper.
- Serve the pesto alongside cleaned, whole radishes. To store, place in an airtight container and cover with a thin layer of olive oil.
Nutrition
| Calories per Serving | 535 |
| Total Fat | 56.3 g |
| Saturated Fat | 7.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 9.7 g |
| Dietary Fiber | 4.0 g |
| Total Sugars | 2.8 g |
| Sodium | 399.5 mg |
| Protein | 3.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
